Salads and appetizers
ChefLoubna Fawaz
Kale and Beetroot Salad with Toasted Almonds
A nutritious, delicious kale and beetroot salad topped with toasted peeled almonds. This easy-to-make superfood salad is both healthy and flavorful — give it a try!
Kale and beetroot salad with toasted almonds — a tasty and very healthy salad!
Ingredients
Start here, then move straight into the method.
- A bunch of fresh green kale leaves
- 1 white onion
- 1 beetroot
- 2 tablespoons peeled (blanched) almonds
- 1 garlic clove
- Juice of 1 lemon
- 1 tablespoon olive oil
- Salt, to taste
Method
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- Rinse the kale leaves thoroughly and place them in a bowl of hot water for 3 minutes, then lift them out and leave them in a colander until cool.Timers: 3 min
- Boil the beetroots until they are cooked through and tender.
- Slice the white onion into very thin rings.
- Place the peeled almonds in a dry skillet over the heat without adding any fat; let them brown slightly, then remove from the heat.
- Crush the garlic and mix it with the lemon juice, salt, and olive oil.
- In a large salad bowl, add the kale leaves and top them with thin slices or rings of white onion.
- Peel the beetroots and cut them, as desired, into cubes or rounds, then add them on top of the kale and onion.
- Add the garlic‑lemon‑oil dressing, then toss the salad so the kale can absorb the dressing’s flavors.
- Kale and Beetroot Salad with Toasted Almonds — Garnish the salad with blanched, toasted almonds.
Recipe tags
Salads and appetizersInternationalVegetarianDairy freeGluten free
